New look, same vibes. New Wave is the bright, vibrant house bean formerly known as Organic.
It tastes like velvety blackberry and dark chocolate. It's juicy, it's loud, it's perfect as a black coffee. This new year, it's a single origin: a washed Caturra from Planadas, in the foothills of the Andes near the west coast of Colombia.
So where does this coffee come from?
This coffee is sourced from 23 different farmer groups throughout the region, most of who have a long family history of growing coffee, despite some areas lacking solid infrastructure: it is only fairly recently that these farmers have had access to extension services, agri-inputs and larger coffee markets. Working together in associations like this helps smaller holders consolidate costs and combine their harvests to produce larger lots (most of their farms are under 5 hectares) and just like with many East African coffees, the coffee is washed together at a centralised processing station.
How did we choose it?
Our last New Wave was a Colombia/Ethiopia blend. We'd been looking for a new Colombia as the crop was coming to an end, but when we tried Planadas on the cupping table, we realised it was juicy and bright enough to stand alone as our New Wave espresso! We love to always have two complementary house espressos on offer -- and Planadas was the perfect modern espresso we wanted.
How should I make it?
Best for espresso, but it also works for Aeropress, cafetière, or Moka Pot.
For espresso, we use 18g of coffee for a 36g yield, aiming for 27-30 second extraction.
For anything else, aim for 18g per 250g of water!
We like to brew for around 2:30 for Aeropress, and 4:00 for
cafetière.
